Slow Cooker Chicken Tacos #2

With minimal preparation, you can make a delicious Mexican-style meal for your family or double the recipe and entertain a crowd. A bonus is that the leftover chicken is incredibly versatile and can be used for a number of dishes.

Ingredients

• 6 boneless, skinless chicken breasts
• A chopped onion (optional)
• A chopped green pepper (optional)
• 1 packet taco seasoning
• 16 ounces salsa (that's 2 cups if you're using a larger bottle).
• Flour tortillas, corn tortillas, or taco shells
• Toppings: your choice of lettuce, sour cream, grated cheese, tomatoes, salsa, diced purple onions, olives, guacamole, etc.

Two cups of any sort of salsa.

edit Steps

1. 1
   

   Chicken and onions.
   Put the chicken in a Crockpot. Add the onion and pepper if you want.
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2. 2
   

   Pour the other stuff over the chicken.
   Mix the seasoning with salsa and pour over chicken. You can add some more water if you think it needs more liquid, but the salsa and the chicken will produce ample liquid as it cooks.
3. 3
   Cover and cook on high for 4 to 6 hours or low for 6 to 8 hours.
4. 4
   

   Done cooking.
   The chicken is done when it can be shredded easily with a fork.
5. 5
   

   Shred with a fork.
   Lift the chicken out and shred it with a fork.
6. 6
   

   Tortillas and toppings.
   Serve with soft flour tortillas, a spoonful of the veggies if you used them (lift them with a slotted spoon to drain out excess liquid), and your favorite toppings. Try any combination of lettuce, sour cream, shredded cheese, and tomatoes.